New Year’s

EUR 950

Our festive amuse-bouches

Spider crab in a delicate iodine jelly, Oscietra caviar

Lightly seared langoustines with citrus velvet, Alba flower

Crunchy feuille à feuille, black truffle and sunchoke

Poached turbot fillet with caviar, sea-inspired emulsion

Traditional chicken roast, truffled gnocchi and Albufera sauce

Matured Truffle brie

Wild quince, ginger and Bellini-style granita

Pink pomelo marinated in cocoa husk and tonka bean, frosted amaretto

Our petits fours

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